Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- Fresh parsley for garnish
Instructions
- Start by rinsing your quinoa under cold running water in a fine-mesh strainer. This is a crucial step to remove the natural coating called saponin, which can make quinoa taste bitter. Place the rinsed quinoa at the bottom of your slow cooker. Lay the chicken breasts on top of the quinoa in a single layer. In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Pour this liquid mixture evenly over the chicken and quinoa.
- Cover the crockpot with its lid. Set the temperature to “Low” and cook for 3 to 4 hours, or on “High” for about 2 hours. You want the chicken to reach an internal temperature of 165°F (74°C). Avoid opening the lid during the cooking process, as this releases steam and increases the cooking time. The quinoa should absorb most of the liquid and become fluffy and translucent by the end of the timer.
- Once the cooking time is up, remove the chicken breasts and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Before returning the chicken to the pot, stir the fresh baby spinach into the hot quinoa; the residual heat will wilt the greens perfectly in about 2 minutes. Fold the shredded chicken back into the quinoa mixture. Give everything a gentle toss to distribute the flavors. Garnish with fresh parsley and an extra squeeze of lemon if desired.
- Cook Time: 4 hours 15 minutes